October 19, 2011

Slow Cooked Moroccan Chicken

I absolutely love my slow cooker, especially as the weather turns cooler and all you want is a nice big plate of something to warm you up. This recipe blends many different spices and ingredients into something warm, filling and delicious. Served with some couscous, this is the perfect fall meal. Some of the ingredients sound a little unusual, but trust me, it turns out well.

I adapted this recipe from Parents Magazine. No, I do not have any kids or plan on having kids for a while but I look everywhere for new and interesting recipes to try out. And, if they happen to come from a magazine geared toward moms, so be it. :)

When I was calculating the nutrition information for this recipe, I got a few discrepancies between the calorie calculator and the Points+ calculator. I am not sure why, but if you are following Weight Watcher's, I would recommend using 8 Points+, instead of the 7 Points+ that the nutritional information would result in.

Slow Cooked Moroccan Chicken
Adapted from Parents Magazine

Makes 4 servings, serving size two thighs plus vegetables and sauce

8 bone in chicken thighs, skin removed
8 oz baby carrots
1/2 cup chopped onion
1/2 cup pitted prunes
14.5 oz fat free, low sodium chicken broth
1/2 teaspoon salt, plus more to taste
1/2 teaspoon ground cinnamon
1 1/4 teaspoons curry powder

1. Combine onions and carrots in a 4 quart or larger slow cooker. Add the prunes and chicken broth.

2. Layer on the chicken.

3. In a small bowl, combine the spices and sprinkle over the chicken.

4. Set the slow cooker for 8 to 10 hours on low, or 4 to 5 on high.

5. Before serving, taste the broth and add salt as needed.

Nutritional Information
Calories: 283
Fat: 6
Carbohydrates: 20
Fiber: 3
Protein: 34
Sodium: 687
Points+: 8


Post a Comment

Related Posts Plugin for WordPress, Blogger...